Prolong Bread Aging Time CAS 8002-80-0 Vital Wheat Gluten

Gluten added to bread can improve the quality of bread, prolong the aging time and increase nutrition

The vital gluten is also known wheat gluten or gluten flour. A kind of powder products that chooses wheat flour as its raw material and then separates, extracts and dries the flour protein contained in it. The vital gluten mainly consists of gliadin and glutenin with a protein content up to more than 85%. It feathers hygroscopicity, toughness, extensibility, formability, adhesion heat coagulability and liposuction, which are not available in other kings of protein. So many unique physical properties make the vital gluten indispensable in food industry, grain industry, textile industry, paper-making industry, chemical industry and high precision feed as gluten fortifiers, and protein additives.

Functional properties of gluten

The unique amino acid composition of gliadin and glutenin gives wheat protein its viscoelastic network structure, which is unmatched by other proteins.When water molecules interact with the hydrophilic groups of proteins, a hydrate-wet gluten is formed.The hydration is gradually carried out from the surface to the inside, the volume of the surface action stage increases, and the water absorption is less.When water bloating and moistening is further carried out, water molecules are further diffused into protein molecules. Protein colloidal particles are like a permeable bag, which increases water absorption.After absorbing water, the wet gluten retains its original natural activity and physical state, and has viscoelasticity, extensibility, film formability and liposuction emulsification.

vital wheat gluten in meat products, production of sausage products, adding 2-3% vital wheat gluten, can enhance product flexibility, toughness, water holding capacity, so long to cook a long period of speculation is not broken. When the fat content of wheat gluten used in many meat and sausage products in rich, emulsification becomes more apparent.

In the production of bread, add about 1% of wheat gluten, gluten can enhance the quality has improved significantly dough water absorption, enhanced products, water holding capacity, improve the taste, stability, appearance, extend shelf life.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

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